Ingredients

How to make it

  • 1. Cut butter with a sharp knife or pastry blender into 1/4-inch-thick slices.
  • Sprinkle butter slices over flour in a large bowl.
  • Toss butter with flour.
  • Cut butter into flour with a pastry blender until crumbly and mixture resembles small peas.
  • Cover and chill 10 minutes.
  • Add buttermilk, stirring just until dry ingredients are moistened.
  • 2. Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed.
  • With floured hands, press or pat dough into a 3/4-inch-thick rectangle (about 9 x 5 inches).
  • Sprinkle top of dough with additional flour.
  • Fold dough over onto itself in 3 sections, starting with 1 short end. (Fold dough rectangle as if folding a letter-size piece of paper.) Repeat entire process 2 more times, beginning with pressing into a 3/4-inch-thick dough rectangle (about 9 x 5 inches).
  • 3. Press or pat dough to 1/2-inch thickness on a lightly floured surface; cut with a 2-inch round cutter, and place, side by side, on a parchment paper-lined or lightly greased jelly-roll pan.
  • (Dough rounds should touch.)
  • 4. Bake at 450° for 13 to 15 minutes or until lightly browned.
  • Remove from oven; brush with 2 Tbsp. melted butter.
  • ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
  • OPTION:
  • Cinnamon-Raisin Biscuits: Omit 2 Tbsp. melted butter. Combine 1/2 cup golden raisins, 1/2 tsp. ground cinnamon, and 1/3 cup chopped pecans with flour in a large bowl. Proceed with recipe as directed. Stir together 1/2 cup powdered sugar and 2 Tbsp. buttermilk until smooth. Drizzle over warm biscuits.
  • Yield: Makes 2 dozen
  • Belongs to: Southern Living, NOVEMBER 2007

Reviews & Comments 10

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    " It was excellent "
    pointsevenout ate it and said...
    Good biscuit. Light, fluffy, nice rise.
    Try pastry flour if you can't find the soft wheat flour.
    See Southern Livings Best Buttermilk Biscuits for more.
    Was this review helpful? Yes Flag
    " It was excellent "
    chefelaine ate it and said...
    Hi Lana --- The reason cake flour is not recommended for biscuits is because it makes them too crumbly.
    Your bikkie recipe is great! High fiver on that one too! :)
    Was this review helpful? Yes Flag
  • lanacountry 5 years ago
    JUST found this info at Southern Living>>

    Note: For testing, we used White Lily Self-Rising Soft Wheat Flour.
    Was this review helpful? Yes Flag
  • lanacountry 5 years ago
    OK guys in the deep South one soft (wheat?) flour is Dixie Lily also Martha White..I am still looking (I just got home). I used a store brand with same great biscuits..I am thinking any good self rising will be just fine!! :):)
    I DO know in the southland we were always told NOT
    to use CAKE flour for biscuits..(I don't know as
    I never have tried to). :)
    Was this review helpful? Yes Flag
  • krumkake 5 years ago
    I'm not sure what soft wheat flour is either? These look AND sound wonderful - love biscuits and jam, and I just brought home some peach butter from our trip to Lake Superior this weekend...perfect timing!
    Was this review helpful? Yes Flag
    " It was excellent "
    dmajor ate it and said...
    These will be great with some of my maple butter! Yummy thanks! Deb
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  • mcboo 5 years ago
    What is self rising soft wheat flour? I know what self rising flour is but have never heard of soft wheat flour.
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    " It was excellent "
    momo_55grandma ate it and said...
    yep a good country buscuit thanks high5
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    " It was excellent "
    brianna ate it and said...
    Oh do these look delicious. Thanks Lana.
    Brianna
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  • lanacountry 5 years ago
    Thank you so much, Elga for your comment..they are
    delicious biscuits!!
    Was this review helpful? Yes Flag
    " It was excellent "
    elgab89 ate it and said...
    Mmmmmmm, Yummy - this looks amazing!
    Was this review helpful? Yes Flag

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